KUALITAS FISIK, KIMIA, DAN SENSORIS SOSIS AYAM YANG DI COATING MENGGUNAKAN GELATIN KULIT KAMBING KACANG (Capra aegagrus hircus) DENGAN PENAMBAHAN ENZIM TRANSGLUTAMINASE

NOFI YANTI CAHYANI, Dr. Ir. Rio Olympias Sujarwanta, S.Pt., M.Sc., IPM; Prof. Ir. Yuny Erwanto, S.Pt., MP., Ph.D., IPM.

2022 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui kualitas fisik, kimia, dan sensoris sosis ayam yang di coating menggunakan gelatin kulit kambing kacang dengan penambahan enzim transglutaminase. Konsentrasi enzim transglutaminase yang ditambahkan pada larutan edible coating yaitu sebesar 0, 0,2, 0,4, dan 0,6% dengan lima kali pengulangan untuk masing-masing perlakuan. Materi yang digunakan dalam penelitian ini antara lain sosis ayam, gelatin kulit kambing kacang, dan enzim transglutaminase. Parameter yang diuji dalam penelitian ini meliputi uji kualitas fisik, kimia, dan sensoris. Pengujian kualitas fisik meliputi uji pH, daya ikat air, dan keempukan. Pengujian kualitas kimia meliputi uji kadar air, kadar protein, dan kadar lemak yang dianalisis menggunakan NIRS (Near Infrared Spectroscopy). Pengujian kualitas sensoris meliputi uji warna, rasa, tekstur, aroma, dan daya terima. Data kualitas fisik dan kimia dianalisis secara statistik menggunakan One Way Anova. Data kualitas sensoris dianalisis menggunakan analisis non-parametrik Kruskal and Wallis Test. Perbedaan rerata diuji menggunakan Duncan New Multiple Range Test. Hasil penelitian menunjukkan bahwa penambahan enzim transglutaminase pada konsentrasi 0, 0,2, 0,4, dan 0,6% dalam larutan edible coating berpengaruh nyata (P<0,05) terhadap peningkatan nilai daya ikat air (40,84, 41,46, 41,85, dan 42,48%), keempukan (6,18, 6,30, 6,40, dan 6,52 mm/50 g), kadar air (66,77, 67,18, 67,58, dan 67,69%), dan kadar protein (19,02, 19,98, 20,29, dan 21,08%). Penambahan enzim transglutaminase pada larutan edible coating sebagai coating sosis tidak berpengaruh nyata (P>0,05) terhadap nilai pH, kadar lemak, dan kualitas sensoris. Kesimpulan dari penelitian ini adalah penambahan enzim transglutaminase pada larutan edible coating sebagai coating sosis ayam hingga konsentrasi 0,6% dapat meningkatkan nilai daya ikat air, keempukan, kadar air, dan kadar protein akan tetapi tidak mempengaruhi kualitas sensoris dari sosis yang dihasilkan.

This study aimed to determine physical, chemical, and sensory qualities of chicken sausage coated using kacang goat skin gelatin with addition of transglutaminase enzyme. Concentrations of transglutaminase enzyme added to edible coating solution were 0, 0.2, 0.4, and 0.6% with five replications for each test. The materials used in this research included chicken sausage, kacang goat skin gelatin, and transglutaminase enzymes. The parameters observed were physical, chemical, and sensory qualities. Physical quality test consisted of pH, water holding capacity, and tenderness tests. The chemical quality test consisted of moisture, protein, and fat contents which were analyzed using NIRS (Near Infrared Spectroscopy). Sensory quality test consists of color, taste, texture, aroma, and acceptability test. Physical and chemical qualities data were analyzed using One Way Anova. Sensory quality data was analyzed using the non-parametric Kruskal and Wallis Test. Mean differences were tested using Duncan New Multiple Range Test. The results of statistical analysis showed that the addition of transglutaminase enzymes at concentrations of 0, 0.2, 0.4, and 0.6% in the edible coating solution had a significant effect (P<0.05) on increasing the water holding capacity (40.84, 41.46, 41.85, and 42.48%), tenderness (6.18, 6.30, 6.40, and 6.52 mm/50 g), moisture content (66.77, 67.18, 67.58, and 67.69%), and protein content (19.02, 19.98, 20.29, and 21.08%). The addition of transglutaminase enzyme to edible coating solution as a sausage coating had no significant effect (P>0.05) on the pH value, fat content, and sensory quality. Based on this research, it could be concluded that the addition of transglutaminase enzyme in edible coating solution as a coating of chicken sausage to a concentration of 0.6% could increase the value of water holding capacity, tenderness, moisture content, and protein content, but did not affect the sensory quality of the sausage produced.

Kata Kunci : Gelatin Kulit Kambing Kacang, Enzim Transglutaminase, Kualitas Sosis Ayam.